Enchilada Lasagna
About
This enchilada casserole turns a weekday dinner into a fiesta! Basically it's an enchilada layered up like a lasagna, then baked until bubbly and delicious !! Making your enchilada sauce from scratch is easy and so worth it. This recipe is also a perfect option for Meatless Monday.
- 01
Preheat oven to 375°F (190°C).
- 02
In a medium saucepan, heat oil over medium-high heat and sauté onion for 5 minutes, stirring occasionally.
- 03
Add salt, cumin, chili powder, tomatoes, maple syrup, and kidney beans.
- 04
Bring to a boil and simmer 30 minutes, or until thickened. (The sauce can be made in advance and frozen.)
- 05
Spread 1/2 cup (125 mL) sauce at the bottom of a square 9-in. (23-cm) baking dish.
- 06
Cover with a layer of tortillas.
- 07
Repeat sauce and tortilla layers up to 4 times, depending on the desired thickness.
- 08
Bake for 30 minutes or until golden brown.